Spicy Maple Bacon Wrapped Shrimp Recipe

Spicy Maple Bacon Wrapped Shrimp Recipe

This bacon wrapped shrimp recipe is addictive and has the most delicious and easy spicy glaze. For the glaze, we combine sweet maple syrup and spicy sriracha chili sauce before brushing it all over smoky bacon and sweet succulent shrimp.

Major flavor, here!

Spicy Maple Shrimp Recipe

Bacon Wrapped Shrimp Recipe and a Secret

Here’s a secret — par-cook (cook half way) the bacon. Yes, it’s another step, but since we bake the bacon in the oven (in an oven set to the same temperature we need when we cook the shrimp), it’s really no big deal.

By par-cooking the bacon, we make sure the final bite has perfectly cooked bacon AND perfectly cooked shrimp. If we were to just wrap the shrimp with raw bacon, the time it takes to get the bacon all crispy and delicious means you’re most likely going to overcook the shrimp. No good.

This way, we get the best of both worlds. Crispy bacon wrapped succulent shrimp.

Spicy Maple Bacon Wrapped Shrimp RecipeDid you enjoy our Bacon Wrapped Shrimp Recipe? If so, you’ll love these:

4.8 from 6 reviews
Spicy Maple Bacon Wrapped Shrimp Recipe
Prep time
Cook time
Total time
These simple bacon-wrapped shrimp are spiced up a bit with a glaze using maple syrup and sriracha hot chili sauce. The trick to these is actually par-cooking the bacon before wrapping the shrimp. This way, the par-cooked bacon becomes crisp in the same time the shrimp takes to bake. Crispy bacon and perfectly cooked shrimp in one bite!
Created By:
Yield: 4-6
You Will Need
  • 10 pieces thinly sliced bacon
  • 20 extra large (16/20) shrimp (about 1 pound)
  • 1/2 (4 grams) teaspoon salt
  • 2 (30 ml) tablespoons maple syrup
  • 1 (15 ml) tablespoon sriracha hot chili sauce
  • Juice of half a lemon
  • sliced green onion (garnish)
  1. Heat oven to 400°F (204°C). Then, line a large baking sheet with aluminum foil or parchment paper.
  2. Add skewers to a bowl of warm water then set aside.
  3. Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy. Take bacon out of the oven and transfer to paper towels to drain excess fat. Discard any fat on the baking sheet, too.
  4. While the bacon bakes, peel and devein the shrimp, but leave the tails on. Season the shrimp with salt.
  5. Combine maple syrup and sriracha hot chili sauce in a small bowl.
  6. Once cool to the touch, remove bacon from paper towels then use a brush (or your fingers) to coat both sides with the maple-sriracha glaze. Cut the bacon in half, crosswise.
  7. Wrap each shrimp with a half slice of bacon and use a skewer (or two) to secure it.
  8. Place onto the baking sheet. Then, brush or spoon any extra maple-sriracha glaze over each bacon-wrapped shrimp.
  9. Bake the shrimp for 5 minutes. Then, turn oven to broil and broil 4-6 minutes until the bacon is crispy. Remove from the oven then squeeze the juice of half a lemon over shrimp.
  10. Serve warm sprinkled with a few sliced green onions.

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22 comments… Leave a Comment
  • Donna Marie December 24, 2015, 9:57 am

    LOVE. LOVE, LOVE these.
    Even people who claim not to be “seafood” people like them and request them. I just read the comment where it states that it should be ok to make them the night before and then just pop the pan into the oven. I am definitely going to try this as I hate to putz with things like this while I have guests.

  • Bea January 16, 2015, 11:14 pm

    Love this recipe. I like my coconut shrimp too but I really like this with scallops too. Love your blog!! I tried to give it 5 stars but it didn’t work.

  • Sara December 5, 2014, 4:40 am

    I have made this shrimp appetizer nearly weekly for the last year…. It is ALWAYS a hit!!! Made it for the first time a year ago for the staff party at my kids’ school where I sub and it was such a hit, I’m making it again this year…. and I NEVER repeat appetizers!! Shortcuts (not for the purists or those economizing) I get the pre-cooked bacon. It’s thin and already pre-cooked! I don’t do that most times, but on a Friday, during the school year, when I’m coming from subbing, driving the kids, feeding the kids and then going out… the pre-cooked saves a bundle of time!!! Thank you for this recipe… it has become my “signature” dish!

  • Thomas Gallagher July 29, 2014, 1:44 pm

    Tried this recipe and it was a big hit. Gee are we related? I was told by my friends to make it again for the our football get togethers

  • Joanne November 22, 2013, 6:26 pm

    I was hoping to serve these for appetizers at Thanksgiving. With all the other cooking we have to do, do you think they could be assembled the night before so we could just throw the baking sheet in the oven when the guests arrive?

    • Adam November 25, 2013, 3:35 pm

      Yes, assembling the night before should be fine.

  • carmen April 29, 2013, 6:49 pm

    thanks for this recipe adam.
    I am on low carb diet, i kept to your recipe just used a little diff sauce. But your way of cooking the bacon first, then wrap the shrimp, then baking and broiling, is perfect. I’ve been looking for the right way to get this recipe cooked right and your method nailed it. I cant wait to try this with scallops

  • monique April 17, 2013, 11:18 am

    Serving this dish at a party is it best to keep shrimp warm in a food warmer?

    • Joanne April 17, 2013, 1:27 pm

      The shrimp are best warm, but if you are in a pinch, they still taste great at room temperature.

  • Mary March 3, 2013, 10:55 am

    oh my. You have an entire section dedicated to sriracha! The shrimp look fantastic. I’m glad I found your site. Have a blessed day!

    • Joanne March 4, 2013, 2:56 pm

      Hi Mary, We sure do — we just love Sriracha! So glad you found us 🙂

  • d February 2, 2013, 2:32 am

    I bet the maple syrup/sriracha combo would be great as a marinade for tofu.

  • cindy January 20, 2013, 7:30 pm

    bommbs!!! i will cookit often!

  • Linnea January 1, 2013, 10:35 pm

    I made these for a New Year’s Eve party and they were a HIT! I made them exactly as described, but could only find 26-30 count shrimp, so the cooking time was a couple minutes shorter. I should have doubled the recipe; it’s a keeper!

  • Terri Gibson December 31, 2012, 9:46 pm

    Making this for New Year’s Eve. Love this because it has simple ingredients I already have and it combines sweet and spicy. One question, though; what do you do with the lemon juice??? I’ll add it to sriracha and syrup and hope for the best. 🙂

  • danna rice December 30, 2012, 5:07 pm

    The Mexican food place next to our apartment complex serves this shrimp as an appetizer but I have it as an entree and can’t ever finish all the shrimp! I’m so glad to be able to have recipe, now I don’t have to spen so much money at the restaurant. These are outstanding!

  • Erik Kennedy October 13, 2012, 7:35 pm

    Love this recipe. One trick I’ve learned when making appetizers that call for wrapped bacon is to use thin bacon. Thin bacon still provides the flavor and reduces the cooking time. To make your bacon thin place a single strip of bacon on a cutting and drag a knife across the bacon. This will make the bacon thinner, almost double the length of the bacon and reduce the cooking time.

    • Adam October 13, 2012, 7:38 pm

      Hi Erik, You are SO right. Thin bacon is the way to go, here! Thanks so much for your insight!

    • Joanne October 18, 2012, 12:27 pm

      Great tips!

    • Claudette February 1, 2014, 9:38 am

      Do you use raw shrimp or cooked shrimp?

      • Joanne February 1, 2014, 11:36 am

        The shrimp are raw. They are then roasted wrapped in the bacon.


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